Vegan Plain Donut with Salted Caramel Glaze and Pretzels

Vegan Plain Donut with Salted Caramel Glaze and Pretzels


For the donuts

  • 1½ cup (180 g) flour 
  • ½ tsp. baking powder 
  • 1 tsp. sodium bicarbonate 
  • ¼ tsp. salt 
  • ½ tsp. ground cinnamon 
  • ¼ tsp. ground nutmeg 
  • pinch ground clove 
  • egg replacer for 1 egg 
  • 2 tbsp. vegan margarine, melted 
  • 2 tbsp. canola oil 
  • 2 tsp. vanilla extract 
  • ⅓ cup (80 ml) date paste 
  • 2/3 cup (148 ml) almond milk

For the topping

  • ¾ cup (75 g) powdered sugar
  • 3 tbsp. date paste 
  • 1 tsp. vanilla 
  • ¼ tsp. sea salt 
  • ¾ cup broken pretzel pieces


For the donuts

Preheat the oven to 200 ˚C. Grease your doughnut pan. Set aside. 

Place the flour, baking powder, sodium bicarbonate, salt, cinnamon, nutmeg and clove in a large mixing bowl. Whisk together to fully combine all ingredients. 

Place the egg replacer, margarine, canola oil and vanilla in a separate medium-sized bowl. Whisk to combine. Whisk in the milk and date paste.  

Pour the wet ingredients into the dry ingredients and stir until all of the dry ingredients are moistened. There may be a few lumps. 

Divide the mixture over the doughnut pan, filling it to about ¾ full. 

Bake for 10-12 minutes or until the doughnuts are golden brown and pass a clean toothpick test.

For the topping

Place the sugar, date paste, vanilla and sea salt in a small bowl. Mix until well combined. 

Pour the glaze over the cooled doughnuts. Sprinkle with the pretzel pieces.

6 servings
40 minutes

Nutritional analysis per serving:

calories - 378.5, fat- grams - 9.5, carbs - grams - 68.5, protein - grams - 5.4